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Stuffed Sweet Potatoes with Mushroom and Spinach

A delightful dish that marries the earthy sweetness of baked sweet potatoes with a luscious filling of sautéed mushrooms and fresh spinach, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Healthy, Main Course, Vegetarian
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes full of natural sweetness
For the Filling
  • 1 tablespoon olive oil for sautéing
  • 1 small onion, finely chopped adding aromatic undertones
  • 2 cloves garlic, minced lending depth and richness
  • 1 cup cremini mushrooms, sliced providing a savory base
  • 3 cups fresh spinach leaves vibrant and nutrient-rich
  • 1/2 cup cream cheese, softened for a creamy texture
  • 1/4 cup sour cream enhancing richness
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper for balanced seasoning
  • 1 teaspoon fresh thyme leaves infusing freshness
  • 1/4 cup grated Parmesan cheese perfect for topping

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wash the sweet potatoes and pierce them several times with a fork.
  2. Place the sweet potatoes on a baking sheet and bake for 45-60 minutes until they are tender.
Filling
  1. While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Sauté the chopped onion for about 3 minutes until it becomes translucent and fragrant.
  2. Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5 minutes, stirring occasionally until the mushrooms soften and release their juices.
  3. Stir in the fresh spinach leaves, cooking for just 1-2 minutes until wilted.
Mixing and Baking
  1. In a mixing bowl, combine the softened cream cheese and sour cream until smooth. Stir in the sautéed vegetable mixture and season with salt, pepper, and fresh thyme.
  2. Once the sweet potatoes are cooked through, slice them open lengthwise. Use a fork to fluff the insides.
  3. Generously fill the sweet potatoes with the creamy vegetable mixture. Sprinkle grated Parmesan cheese on top.
  4. Return the loaded sweet potatoes to the oven for an additional 10-15 minutes until the cheese melts and turns golden brown.
  5. Serve warm, garnished with extra thyme if desired.

Notes

Consider adding a pinch of nutmeg or chili flakes for an unexpected twist. Swap cream cheese with Greek yogurt for a lighter option. Use leftover filling as a topping for salads or grain bowls.